900g Pork (cubed)
2 Large Onions (chopped thinly)
4 Fresh Red Chillies
4 Tablespoons Vindaloo Curry Paste (or milder curry paste if you don't want it to hot)
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Fenugreek Seeds
6 Tablespoons Tomato Purée
1 Teaspoon Turmeric Powder
1 Teaspoon Mustard Seeds (crushed)
1/2 Teaspoon Mustard Powder
1 1/2 Teaspoons sugar
Salt
250ml Water
A Splash of Oil
250g Rice
Equipment
1 SHARP Knife
1 Chopping Board
1 Mortar and Pestle
1 Mixing Bowl
1 Large Frying Pan
2 Large Pans (1 of which is 2/3rds full of salted boiling water for the rice)
The Good Bit
- Fry the onion off in a little oil until it goes clear and soft, put this along with all the other ingredients except the water in your mixing bowl, mix very well and leave to marinate for 2 hours.
- Once marinated pour the mixture either back into the large frying pan or just a large pan and add the water, bring to a low simmer and cook for another 2 hours, 20 minutes before the end cook your rice.
